- 12 tennis-ball-sized beets (red, gold, pink and/or white)
- 2 navel oranges
- 2 mandarin oranges, peel and pith removed and sliced crosswise
- 1 bulb fennel
- 1/4 cup cider vinegar
- 1/8 cup brown sugar
- Salt and freshly ground pepper, to taste
- 1/2 cup olive oil
- 1 cup roasted pistachios, coarsely ground in food processor
- 1 large handful of greens (mache, arugula, etc.)
Preheat oven to 400°F. Wash beets and remove the greens and tips. Place beets in a roasting pan with a half inch of water to which has been added the juice and peels of the oranges. Cover with foil and roast until just tender. Cooking times will vary according to the size of your beets—a medium-sized beet will need about 30–45 minutes
While the beets are roasting, slice the fennel thinly, using a mandolin or very sharp knife. Place the cut fennel in water with a squeeze of lemon juice to prevent discoloration.
To make the vinaigrette, combine the vinegar, brown sugar and a pinch of salt and pepper in a small mixing bowl. Slowly whisk in the olive oil, adjust the seasoning, then add the ground pistachios.
Slice the cooled beets then lightly toss together with the mandarin orange slices, sliced fennel and greens. Dress lightly with the pistachio vinaigrette.
Recipes courtesy of Chef Dan Baker